Gleanings of Wheat: A Blog dedicated to cooking, kids, and Christ

Wednesday, June 4, 2008

Better than your favorite heart throb dessert

I found this and I'm going to make it at some point in the future. It just looks so yummy!



1 cup all-purpose flour
1 cup coarsely chopped walnuts, plus more for top of cake
1/2 cup (1 stick) unsalted butter, melted
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 container (8 ounces) frozen whipped topping, thawed
4 cups milk
2 boxes (3.4 ounces each) instant vanilla pudding
2 boxes (3.4 ounces each) instant chocolate pudding
Chocolate, milk or dark to make chocolate shavings

Heat oven to 350 degrees. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.

In a medium-size bowl, mix flour, walnuts and butter. Pat into prepared dish. Bake at 350 degrees for 15 minutes. Cool completely.

In a bowl, beat cream cheese and sugar until smooth. Fold in half of the whipped topping. Spread over cooled crust.

Prepare vanilla pudding using 2 cups of the milk. Spread over cream cheese layer. Prepare chocolate pudding with remaining 2 cups milk. Spread over the vanilla pudding layer. Spread remaining whipped topping over pudding. Refrigerate at least 2 hours or overnight. Sprinkle with nuts and chocolate shavings. Cut into squares.

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